Buttermilk Drop Doughnuts
Submitted by holmeshge
Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.
YIELD
3 dozenPREP
10 minCOOK
20 minREADY
30 minThese aren’t fancy doughnuts, just simple drop doughnuts that puff up golden in hot oil. Buttermilk gives them tang and tenderness, while a good grating of nutmeg adds warm spice. The key is keeping them small so they cook through to the center without burning the outside.
Fry just a few at a time so the oil temperature stays steady. Roll them in sugar immediately after draining for the best coating.
Chef Tips
- Keep them small: Use a teaspoon to drop batter for doughnut holes that cook through evenly
- Watch the temperature: Maintain oil at 375°F for golden exteriors and fully cooked centers
- Sugar while hot: Roll doughnuts in sugar immediately after frying so it sticks to the warm surface
- Fresh nutmeg matters: Freshly grated nutmeg delivers much more aromatic, warm flavor than pre-ground
Ingredients
Directions
Heat oil (2 to 3 inches) in Dutch oven to 375℉ (190℃).
Mix flour, sugar, salt, baking powder, nutmeg and baking soda in large bowl.
Add oil, buttermilk and egg; beat with fork until smooth.
Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil.
Fry about 3 minutes or until golden brown on both sides, drain on paper towels.
Immediately roll in sugar.
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